THERE are few smells that whisper “autumn” quite like apples and cinnamon warming over a fire.
This simple campfire skillet is one of those recipes that feels instantly nostalgic with soft apples, a little caramelisation, and a sweet, smoky aroma that drifting across your campsite.
It’s the kind of dish that works anywhere – your camp, a firepit in the garden, or even a small stove on a chilly morning. And it’s so simple that you have already noticed that there aren’t even any sections on this page that say ‘Ingredients’ or ‘Method’.
Those ingredients are deliberately minimal. All you need are a couple of apples, a knob of butter, a large spoonful of brown sugar and a pinch of cinnamon.
Slice the apples thinly so they soften quickly, then drop them into a warm pan with the butter. As they begin to sizzle, sprinkle over the sugar and cinnamon. Within a minute or two, the apples will start to relax into the heat, releasing their juices and turning glossy.
Keep the pan moving so nothing catches. The aim is gentle caramelisation rather than a full fry.
After five to seven minutes, the apples should be soft at the edges but still holding their shape. If you’re cooking over a fire, pull the pan slightly to the side to control the heat (this recipe rewards patience more than intensity).
Serve the apples straight from the skillet. They’re perfect on their own, but even better folded into porridge, or eaten with a dollop of yoghurt.
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